amateur Senior Member Joined: 6 Oct 2003 Posts: 6 Location: Vanland Expertise: Professional
Espresso: LM FB70 Grinder: Rio Normale Roaster: not like I own this stuff......
Posted Tue Nov 11, 2003, 12:35pm Subject: a lot can happen in a year and a half
One of the coolest moments of SCAA '03 Boston was sitting in the pub with Billy and Mark Pfaff and thinking... in 30 years maybe we'll be sitting in a pub remembering our humble introduction to the world of coffee...
Billy, your perspective is fresh and your enthusiasm is contagious. I resonate with the unexpected discovery of coffee (or rather coffee taking a hold of you) and the sense of experimental exploration that is open to us. As a member of the creative class, your passion for the art and science of coffee will take us into new territory.
Keep striving for what's elusive... and keep writing about it.
Posted Thu Nov 20, 2003, 10:47pm Subject: Re: A Year and a Half Ago by Billy Wilson
Wow. Great story!
I guess that's how it goes. We find something we love, learn more about it, just enough to figure out how much we don't know, then hang out with others who are into the same thing, to learn and love it some more.
I do wonder how any baristas make a living without being the shop owner. I'm not a shop owner, but I think about it from time to time. <snip>
I helped put together a weekend program at SCAA HQ this July. We ended with a panel of two star-level shop owners talking about coffee from the owner's perspective. The panelists were Mike Sheldrake of Polly's and Mike Perry of Coffee Klatch (Perry's daughter and shop manager, Heather, had just won the U.S. Barista Championship and gave us a hands-on demonstration of her techniques).
Anyway, at the end of their talk I asked them what the "career path" was for an American barista. They answered in unison "There isn't one." Or, more precisely, the path is into roasting, commercial account sales, shop management or shop ownership. You can't buy a home or raise a family in this country on barista wages and tips. As shop owners they try to keep their baristas motivated for as long as possible with training, encouragement and bonuses; but ultimately they expect baristas to move on. I thought that was a very honest answer.
roxtar Senior Member Joined: 1 May 2003 Posts: 19 Location: Portland Expertise: Professional
Espresso: LaMarzocco Linea Grinder: Mazzer Major Roaster: Stumptown Roasters
Posted Sat Nov 22, 2003, 11:33pm Subject: vienna
johannabanana-- I'll be in Germany as of Nov 29th for a short visit, about a week. I would love to take a trip over for a day and see what you're doing, pull some shots and whatnot. Email me if you think this sounds like fun!
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